Roasted-Poblano Cream

YieldsMakes 1 quart; 10 to 12 servings

Notes: Poblano chilies are big, triangular dark green chilies, often mislabeled pasilla; if they're not available, substitute fresh Anaheim (California or New Mexico) chilies. You can prepare the vegetables through step 2 up to 1 day ahead; wrap the grilled or roasted vegetables airtight and chill.

Ingredients

12 ounces fresh poblano chilies (see notes)

8 ounces Roma tomatoes

1 onion (8 oz.)

1 teaspoon salad oil

2 cups sour cream

Salt and pepper

Nutrition Facts

Servings Makes 1 quart; 10 to 12 servings

Amount Per Serving

Calories78Calories from Fat 73

% Daily Value *

Total Fat6.3g10%

Saturated Fat3.7g6%

Cholesterol13mg5%

Sodium18mg1%

Total Carbohydrate4.4g2%

Dietary Fiber0.6g1%

Protein1.4g3%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1

1

Rinse chilies and tomatoes. Peel onion and cut into 3/4-inch-thick slices; rub salad oil over onion slices. Place chilies, whole tomatoes, and onion slices on a barbecue grill 4 inches above a solid bed of hot coals or over high heat on a gas grill (you can hold your hand at grill level for only 2 to 3 seconds); close lid on gas grill. (Or arrange vegetables in a 10- by 15-inch baking pan and broil 4 inches from heat.) Cook vegetables, turning as needed, until well browned on all sides, 8 to 12 minutes; as done, transfer to a board.

In a 10- to 12-inch frying pan over medium heat, stir chopped vegetables until hot, about 2 minutes. Add sour cream and stir just until hot but not boiling, about 2 minutes. Add salt and pepper to taste. Scrape into a bowl.

Step 4

4

Nutritional analysis per 1/4 cup.

Ingredients

12 ounces fresh poblano chilies (see notes)

8 ounces Roma tomatoes

1 onion (8 oz.)

1 teaspoon salad oil

2 cups sour cream

Salt and pepper

Directions

Step 1

1

Rinse chilies and tomatoes. Peel onion and cut into 3/4-inch-thick slices; rub salad oil over onion slices. Place chilies, whole tomatoes, and onion slices on a barbecue grill 4 inches above a solid bed of hot coals or over high heat on a gas grill (you can hold your hand at grill level for only 2 to 3 seconds); close lid on gas grill. (Or arrange vegetables in a 10- by 15-inch baking pan and broil 4 inches from heat.) Cook vegetables, turning as needed, until well browned on all sides, 8 to 12 minutes; as done, transfer to a board.

In a 10- to 12-inch frying pan over medium heat, stir chopped vegetables until hot, about 2 minutes. Add sour cream and stir just until hot but not boiling, about 2 minutes. Add salt and pepper to taste. Scrape into a bowl.